Take equal parts of vinegar, white wine and water.  Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole peppers and some grated horseradish.  Take out the last named ingredient when sufficiently boiled, and pour the pickle over the salmon, previously boiled in strong salt and water.

KEDGEREE

Cut up in small pieces about a pound of any kind of cooked fish except herring.  Boil two eggs hard and chop up.  Take one cup of rice and boil in the following manner:—­After washing it well and putting it on in boiling water, with a little salt, let it boil for ten minutes, drain it almost dry and let it steam with the lid closely shut for ten minutes longer without stirring.  Take a clean pot and put in the fish, eggs, rice, a good dessertspoon of butter, and pepper and salt to taste.  Stir over the fire until quite hot.  Press into a mould and turn it out at once and serve.

SWISS CREAMED FISH

Mix smoothly in one cup of cold water a teaspoon of flour.  Stir it into one cup of boiling milk and when thick and smooth add the meat of any cold fish, picked free from skin and bones.  Season with salt, pepper and a tablespoon of butter.  If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire.  Serve hot.  A pinch of cayenne or a saltspoon of paprika is relished by many.

COD FISH BALLS

Put the fish to soak over night in lukewarm water.  Change again in the morning and wash off all the salt.  Cut into pieces and boil about fifteen minutes, pour off this water and put on to boil again with boiling water.  Boil twenty minutes this time, drain off every bit of water, put on a platter to cool and pick to pieces as fine as possible, removing every bit of skin and bone.  When this is done, add an equal quantity of mashed potatoes, a tablespoon of butter, a very little salt and pepper, beat up one egg and a little milk, if necessary, mix with a fork.  Flour your hands well and form into biscuit-shaped balls.  Fry in hot oil.

FINNAN HADDIE

Parboil ten minutes and then broil like fresh fish.

To bake, place the fish in a pan, add one cup of milk and one cup of water; cover.  Cook ten minutes in hot oven.  Remove cover, drain, spread with butter and season with pepper.

FINNAN HADDIE AND MACARONI

Break up and cook until tender about a package of macaroni.  Pick up the finnan haddie until you have about three-quarters as much as you have macaroni.  Mix in a greased baking-dish and pour over a drawn butter sauce, made with cornstarch or with any good milk or cream dressing, then cover with bread or cracker crumbs or leave plain to brown in oven.  Bake from twenty to thirty minutes.